Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 1 | Kilogram | Pork | cut it into large pieces |
| 1 | Tablespoon | Salt | add sufficient salt |
| 3 | Tablespoon | Vinegar | Grind in vinegar |
| 1 | Teaspoon | Garlic (Lason, Losun) | add and grind |
| 1 | Tablespoon | Chilly Paste, Red | add and grind |
| 1 | Teaspoon | Jeera (Cumin Seeds) | add and grind |
| 1 | Teaspoon | Turmeric Powder | add and grind |
| 4 | Teacup | Vinegar | For preservative |
| 5 | Bits | Cinnamon (Dalchini) | mix |
| 5 | units | Cloves (Lavang) | mix |
| Half | Teaspoon | Turmeric Powder | mix |
| 10 | Medium | Chillies Red Dry | mix - cut in bits |
Method
Take pork, cut it into large pieces add sufficient salt, then add garlic, turmeric and ground red chillies and keep it thus for twenty four hours. At the end, of this period, place in cold water, and keep it there for almost two hours. After removing it from the water, rinse well.
Then grind the following spices with vinegar: red chillies, turmeric, garlic, and cumin. Mix the spices into the meat and place in an earthen vessel ("buiao" is a glazed jar, in which pickles and foods to be stored are kept) containing sufficient vinegar and spices:cinnamon and cloves, such that the meat is well immersed in the vinegar. A wineglass of rum or brandy may also be added, which preserves it for a long time. When it is to be served, cook some pieces of meat with a little of its gravy.
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